- 2 cupcakes
- red buttercream
- black glace icing
- red fondant icing
- black fondant icing
- white fondant icing
- 2 mini marshmallows
To make the buttercream ladybird, take a cupcake with the case standing slightly proud of the cake, and apply red buttercream. Spread it smooth with a knife.
With a small writing nozzle, pipe a line of black icing all the way down the cake. Then fill in just under half of one side for the face. You can smooth it with a damp knife to even out the texture.
Draw the spots on, place the marshmallows as eyes and draw on pupils and a smile.
For a fondant ladybug, begin by covering a cupcake with buttercream and smooth.
Cut a out disk the size of the cupcake from the red fondant, then stick it onto the buttercream.
For the face, take a flat piece of black fondant, cut a straight line with a knife and using the same sized cutter as before, cut a semicircle. Stick it on with a little water.
Cut a strip of black fondant and stick it down the back of the ladybug. Trim the edge with a knife. Cut the dots out of fondant and stick them on.
For the eyes, make 2 small balls out of white icing, stick them on with water and stick 2 dots on for pupils.